Ingredients

• Ingredients 150g cooked and cooled sweet potato flesh 100g cooked and cooled cauliflower 60g smooth roast cashew butter 3 – 6 tbsp nutritional yeast depending on how cheesy you would like your sauce! ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp paprika 1 tsp lemon juice 200ml – 250ml oat milk or cashew milk 1 tsp dijon mustard 2 tbsp (15g) Pea Protein 300g uncooked dried elbow pasta 4 handfuls finely chopped kale 4 tsp vegan-friendly basil pesto Vegan crisps/potato chips of choice

Preparation

• Method Cook pasta according to packet instructions. Blend together all sauce ingredients with the exception of the protein powder until perfectly smooth and silky in a high-speed blender. Start with 200 ml of oat milk and add more if necessary either before or after you add the protein powder. Add protein powder and blend to combine. Season to taste with Pink Himalayan Rock Salt. Mix shredded kale with pesto. Add sauce to cooked and drained pasta. Serve topped with some of the kale pesto slaw and crisps of choice. Dig in!